Double chocolate banana protein muffins

Double chocolate banana protein muffins

A sweet muffin for breakfast, tea or anytime snack, fortified with extra protein from our Lean Superfood Protein Shake.
Created by @lifeinthesouthco

6-8 servings


10 minutes + 25 minutes cooking time


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4 very overripe bananas
1 ½ C all-purpose flour
1 ¾ C semi whole wheat flour (gluten free options below)
¼ C Lean Superfood Protein Shake
½ C dairy-free, dark chocolate chips of choice
¼ C Cacao Powder
2 tsp baking powder
2 tsp baking soda
¾ C coconut milk
½ C good quality olive oil
1 Tbsp apple cider vinegar
1 tsp vanilla extract
⅓ tsp sea salt
¼ C chopped hazelnuts


Step 1:

Preheat the oven to 180℃.

Step 2:

Mash the bananas, leaving a few pieces still intact.

Step 3:

Add in the coconut milk, olive oil, vanilla extract, and apple cider vinegar.

Step 4:

Add in the flours, protein powder, cacao powder and the chocolate chips.

Step 5:

Fold in the salt, mix. Place paper muffin cups into muffin try and pour mixture in. Top with more chocolate chips and chopped hazelnuts.

Step 6:

Place in the oven and bake for 20-25 minutes until completely cooked through. Test this by poking them with a baking pin or a knife - it should come out clean. Leave to cool before removing muffins from the tray.


Store the muffins in an airtight container for up to two days. For gluten-free options opt for buckwheat, quinoa, gluten-free or even chickpea flour.

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